Airline catering limitation and work flow

Airline catering limitation and work flow Airlines catering needs highly specialized skill, technol…

setting up of work station for kitchen

Nowadays there are two types of Workstation which we usually see :- The Fixed workstation  is a pur…

portion control and portion size of various dishes

Portion control is the art of controlling size or quantity of food to be served to each customer. S…

Food Presentation Guide

Presentation of Food requires skill and practice . It is not just matter of pushing food on to plat…

Everything To Know About Tournée Cut

Tourné cut is used in continental Cuisine and stands for barrel shaped. The word “tournée” is Frenc…

Icing, Frosting And Advance Cake Decoration

Icing or Frostings can be defined as sweet coating for cake and other baked goods in a simple langu…

Food Production System - Cook chill , Cook Freeze And Sous Vide

Centralized Food production mainly focuses on using skilled staff so that food items are cooked an…

Chicken Jhol MoMo | Delicious Jhol MoMo

INGREDIENTS REQUIRED Sesame seed Timmur( Sichuan pepper) Ginger , garlic Cumin seed,   Tomatoes , C…

Mutton Pakku | Khasi ko Pakku maasu

INGREDIENTS REQUIRED  Mutton , Turmeric powder, Garam Masala, Cumin and corriander powder, Salt, Re…

Herbs photo gallery

Thesis sample And Detail Guide To Write Thesis

For Table of contents please click on Link below :- Table of content For Main body of Thesis please…

Hotel Internship Report Sample | How to write Internship Report For B.H.M

For pdf / doc file of complete Internship Report, please click on link below : Click for doc intern…

Scones

Scone is baked good originated in United Kingdom and Ireland usually made of wheat or oatmeal with …

Sweets And Confectionary

Sweets are small shaped pieces made of sugar in confectionery . Confectionary are very popular amon…

Financial And Catering Considerations of Fast Food

There are many financial considerations we should considered before starting new business. We shou…